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Monday, February 27, 2012

Chocolate Covered Bananas - Easy - Secret Recipe Club

Time again for a recipe from the Secret Recipe Club. This is my fourth participation, so as not to bore you yet again with the rules take a look at my previous SRC recipe.

My secret blog assignment is Fantastical Sharing of Recipes. The lovely person who writes this blog states that her name is Sarah, but asks to be called anything but. So I will respectfully call her FSR. Anyway, lovely FSR uses her blog to share recipes. Many of her recipes look absolutely wonderful and her photos are delicious. I'm a sucker for anything chocolate, and (probably because Valentine's Day recently blew past) there is a mother-lode of great recipes of the chocolate persuasion. I could probably spend almost every day until next February 14th making a dessert recipe without (much) repeating.

As usual when the SRC reveal date starts to sneak up on me, I was short on time and needed to select a very quick and massively easy recipe. Semi-healthy would be nice, but optional. Luckily I found both in Mini Chocolate Dipped Bananas. I just happen to like bananas almost as much as chocolate. Almost.

Four ingredients, if you count the lollipop sticks (which I used), nut topping (which I didn't) and melting chocolate (which I subbed). The lollipop sticks are optional but make dipped bananas more fun to eat. Without them, tho, you would simply have the banana equivalent of a Klondike Bar.

Line a small baking sheet or large freezer-safe plate with wax paper; set aside.

Peel bananas. Cut each one crossways to make 4 pieces. Push a lollipop or popsicle stick half-way up a center of a cut side of each piece. Place on prepared baking sheet or plate in a single layer with space between each. Wrap with plastic wrap and place in the freezer for at least 4 hours or overnight.

Almost totally, dude!

Place melting chocolate (or chips and shortening) in a small bowl. Microwave at full power for 30-second intervals, stirring between each, just until chocolate is almost totally melted.

Smooooooth!

Remove bowl from microwave and continue to stir until chocolate is completely melted.

Remove frozen bananas from freezer immediately before the the next step. If bananas start to defrost before dipping, they will start to sweat and get soft and mushy. And not in a good way.

Dip da-dip dip dip!

Holding the stick, dip bananas in chocolate just up to stick to completely enrobe. Gently tap against side of bowl to allow excess chocolate to drip off. Since the bananas are frozen the chocolate with set up fast so if you are using nuts, immediately dip or roll pop in nuts. Either way, return pop to pan/plate. Pop banana pops back into freezer for 10 minutes.

You kidding me? They never made it back into the freezer.

If not serving right away, transfer to a freezer safe container or a ziploc bag until you are about ready to enjoy.

Disclaimer - because this recipe is part of an online cooking challenge group, the linked recipes below might not be kosher.

About Me

Librarian by day, blogger by night, and author of The Everything Kosher Slowcooker Cookbook, available at Amazon,Barnes & Noble and at select Temple gift shops. Or check it out at your local library ... of course.